Page 32 - United States of Pie

Standard Pie Dough

Good pie dough is an exercise in balance. You want it to be flaky
yet buttery, crisp yet substantial, salty yet sweet. That’s a lot of
requirements for one lump of dough, and this is the recipe that will
deliver just what you are seeking. This dough is especially friendly to
beginners.

Makes enough for one 9-inch double-crusted pie or two 9-inch pie

shells

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into ½-inch cubes
6 tablespoons vegetable shortening, chilled, cut into ½-inch
cubes
6 to 10 tablespoons ice water

In a large bowl, whisk together the flour, sugar, and salt until well
blended and free of lumps. Add the butter and the shortening and
toss gently to coat. With your fingertips, work the fats into the flour,
rubbing the larger pieces of butter and shortening between your
fingers until the mixture resembles gravel.
Sprinkle on the water, 1 tablespoon at a time, starting with a total

of 3 tablespoons and then gradually adding more water if needed. As
you add the water, blend it in with your fingertips, as quickly as
possible, pulling the mixture together and creating a dough. The
dough will become less sticky and more of a mass when enough